This is a great dish for a cold day. Not only is it warm and comforting, it is a little spicy if you add additional peppers. Braising is a technique where you brown the meat and then cook slowly in a pot in some sort of liquid. The chicken thighs in this recipe are more juicy and flavorful than if you used chicken breasts. Tomatillos balance the richness of the chicken thighs with a citrusy acidic taste that also brings a mexican flavor to this dish. Give this a try the next time the temperature heads downward.
Braised Chicken Thighs in Tomatillo Sauce
- 2 Tbsp olive oil
- 4 chicken thighs, skin on and bone in
- 1 large carrot, medium dice
- 2 stalks celery, medium dice
- 1 onion, medium dice
- 2 Tbsp garlic, minced
- 1 jalapeño, small dice
- 2 bay leaves
- 10 roasted and pureed tomatillos or 1 jar tomatillo salsa
- 3 tbsp torn cilantro leaves (reserve and chop stems)
- 1 cup low sodium chicken broth
- Season both sides of chicken thighs with salt and pepper.
- In a dutch oven or large deep skillet, over high heat, bring olive oil almost to smoking point.
- Add thighs, skin side down.
- Once skin is browned, flip and add carrot, celery, onion, garlic, jalapeño, and bay leaves.
- Cook until vegetables soften, about 10 minutes.
- Add tomatillos and chicken broth.
- Bring to a boil, then lower temperature to a simmer and cover.
- Simmer until the chicken is cooked through to the bone and tender, about 1 hour.
- Ladle into bowls, sprinkle with cilantro.
- Serve with rice and tortillas.